LETZ COOK/CRAFT/MAKE

The thing that I like about idli batter is that, the same batter can be used to made different dishes. The first two days when the batter is fluffier, thick and creamier idlis and paniyarams can be made. Then the batter can be made a little runny by adding water and dosas can be made. Finally when the batter has fermented a lot oothappams can be made. Again variations to oothappams can be onion oothappam, tomato oothappam and a mixed vegetable oothappam. Also all of these dishes can be served for breakfast, lunch, dinner or as an evening snack too. This time I opted for mixed vegetable oothappam for dinner, a couple of days ago. Its simpler to chop all the vegetables finely and assemble them before beginning to make the oothappam. Ingredients: Idli/dosa batter - 2 cups Onion - 1/2 (chopped finely) Tomato - 1/2 (chopped finely) Green chillies - 2 (chopped finely) Carrot - 1 (grated finely) Coriander - 2 tbsp (chopped finely) Oil as needed Method: Heat dosa tava and drop a spoonful of...

Even though I know that making instant mixes, sauces, chutneys over the weekend saves time during the week I hardly ever do that. Two weekends ago I decided to make pulikachal for 2 reasons. One is, I could use it during one of my lazy weekdays and the other reason is a little long to explain. My brother came to the US on a project about 2 weeks ago and my mom had bought a bottle of pulikachal and pickle for him so that he can manage with it for a few days. Because of the reduced luggage restriction he couldn't bring both and that's been the only thing on her mind and she was worried about what he would do for food. So I decided to make some and send it to him and was a little worried about the bottle safely reaching him without breaking. It did and he actually made puliyodharai a couple of days ago and said it came out well. He cooks all the basic stuff pretty often so I thought this would help him out on his lazy weekdays. Ingredients: Tamarind water - 6 cups Mustard seeds - ...

I made this cake a while ago when one of my friends was visiting. He likes this cake a lot and I try to make it every time he comes over. The recipe is simple as it uses a ready made cake mix. I use the Duncan Hines Moist Deluxe Pineapple Supreme cake mix but even a regular yellow cake mix should be enough. This is my entry to this month's AFAM-Pineapple event . Ingredients: Duncan Hines Moist Deluxe Pineapple Supreme cake mix - 1 pk Water - 1 1/3 cups (Can be substituted with the juice from the pineapple can) Vegetable Oil - 1/3 cup Eggs - 3 Maida (All purpose flour) - 1/4 cup (only for high altitude baking) Butter - 1/2 cup Brown sugar - 1 cup (firmly packed) Pineapple slices - 1 can (20 oz) Red maraschino cherries - as needed (drained and halved) Method: Preheat oven to 350F. Place butter in ungreased 13x9 inch pan and keep inside warm over for about 2 min till the butter is completely melted. Sprinkle brown sugar evenly in pan to completely cover the pan. Arrange pineapple slic...

When it comes to roti or poori I always stick to the traditional methods. I am yet to explore different varieties of roti's and poori's. I have been growing methi in a pot and decided to make methi poori with it. I just searched on the net and came with a recipe that was a mix of a lot of recipes. It did come out well and I will be making this dish again but next time I am thinking of grinding the methi leaves and adding it to the flour mix to make the dough. Ingredients: Wheat flour - 2 cups Methi (chopped) - 1/2 cup Jeera (coarsely powdered) - 1 tbsp Chilli powder - 1 tbsp Garam masala - 1 tbsp Salt - as needed Oil - for deep frying Method: Mix all the above ingredients except oil with enough water to a chapathi dough consistency. Wrap with a wet towel and let it rest for 30min. Then make small balls out of it, roll it into 4-5 inch wide circles and deep fry in oil till it turns golden brown. Serve with channa masala or potato masala. It can also be served with yogurt and pic...

This is one of the recipes that I learnt during my trip to India. This recipe is from an aunt and I just followed it blindly. It turned out pretty yummy. The batter is a basic idli batter and you need a special paniyaram pan for it. You can buy one from here . It takes about 4 min for one batch (6) to get cooked and it's pretty filling. This could be made for breakfast or as an evening snack. Ingredients: Idli batter - 2 cups (makes about 12) Onions - 1/2 cup (chopped finely) Cilantro / Coriander leaves - 2 tbsp (chopped finely) Curry leaves - 1 sprig (chopped finely) Green chillies - 2 small (chopped finely) Mustard seeds - 1 tsp Jeera - 1 tsp Oil - 3 tbsp Method: Heat 2 tbsp oil in a pan and add mustard and jeera. Once the mustard starts to splutter add chopped onions, green chillies, curry leaves and coriander leaves. Fry till onions turn golden brown and remove from heat. Add this to the idli batter and mix well. Heat the paniyaram pan and add few drops of oil into each hollow...